This is a sponsored conversation written by me on behalf of Hunt’s and BUSH’S. The opinions and text are all mine.
That’s right, we’re swapping out broth for zesty bloody mary mix, adding in some vine-ripened Hunt’s tomatoes and two kinds of slow simmered BUSH’S Chili Beans, and then topping it off with one of my favorite bloody mary mix-ins – horseradish. Now don’t get me wrong, this chili doesn’t quite taste like you’re sipping a bloody mary cocktail. Instead the flavors of a bloody mary are used to elevate regular ol’ chili to something amazing!
Top with with some sour cream, green onions, and cheddar cheese and serve it up with my Hot Water Cornbread for a real treat and you’ll have them running back for more!
Bloody Mary Chili
- 2 tablespoons unsalted butter
- 2 ribs celery, finely diced
- 1 white onion, diced
- 1 green bell pepper, seeded and chopped
- 2 pounds ground chuck
- 3 cloves garlic, minced
- 1 (14.5-ounce) can Hunt's Petite Diced Tomatoes, undrained
- 4 cups zesty bloody mary mix
- 1 (15.5-ounce) can BUSH'S Chili Beans - Black Beans
- 1 (15.5-ounce) can BUSH'S White Chili Beans - Great Northern Beans
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- salt & pepper
- 2 tablespoons fresh grated refrigerated horseradish
- In a large dutch oven, melt the butter over medium heat. Add the celery, onion, and bell pepper. Cook until tender. Add the ground beef and cook until cooked through. Drain excess grease away.
- Return the mixture to the pot and over medium heat, add the garlic. Cook 1 minute. Add in the tomatoes with the the juice, the bloody mary mix, beans, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce the heat to low. Add salt and pepper to taste. Cover and simmer for 1 hour - stirring occasionally. When ready to serve, stir in the horseradish. Serve topped grated cheddar cheese, sour cream, green onions, or your other favorite chili toppings.